Naboulsi Cheese vs Romano Cheese

Naboulsi Cheese is a semi-hard, brined goat or sheep-milk cheese from Middle East and Palestine, while Romano Cheese is hard and made from cow, goat, or sheep milk, originating in Italy.

What Is Naboulsi Cheese?

Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.

What Is Romano Cheese?

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

What's the Difference Between Naboulsi Cheese and Romano Cheese?

• Origin: Naboulsi Cheese (Middle East and Palestine), Romano Cheese (Italy)
• Milk type: Naboulsi Cheese (goat's or sheep's milk), Romano Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Naboulsi Cheese (pasteurized), Romano Cheese (pasteurized or unpasteurized)
• Texture: Naboulsi Cheese (semi-hard, brined), Romano Cheese (hard)
• Taste: Naboulsi Cheese (salty), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

Taste Comparison: Does Naboulsi Cheese Taste Like Romano Cheese?

Naboulsi Cheese reads as salty, while Romano Cheese brings mild, sharp, tangy character. On the nose, Naboulsi Cheese offers fresh, contrasted with Romano Cheese's strong.

Can You Substitute Naboulsi Cheese for Romano Cheese?

Naboulsi Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, brined bite and body where the recipe calls for hard. Flavor-wise, Naboulsi Cheese reads as salty while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Naboulsi Cheese or Romano Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, brined cheese, go with Naboulsi Cheese. For a hard profile, Romano Cheese is the better fit. Flavor-wise, Naboulsi Cheese suits recipes that want salty notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Frequently Asked Questions

Is Naboulsi Cheese the same as Romano Cheese?

No, they're distinct cheeses. Naboulsi Cheese originates in Middle East and Palestine, while Romano Cheese comes from Italy. Naboulsi Cheese is made from goat or sheep milk; Romano Cheese uses cow, goat, or sheep.

Is Naboulsi Cheese similar to Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Naboulsi Cheese for Romano Cheese?

You can, but expect a shift in richness and milk character.

Does Naboulsi Cheese taste like Romano Cheese?

Naboulsi Cheese reads as salty, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Naboulsi Cheese leans fresh, and Romano Cheese is closer to strong.

What is Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

What is Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

Which should I choose, Naboulsi Cheese or Romano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Naboulsi Cheese is semi-hard, brined, while Romano Cheese is hard.